The lemongrass is organically farmed atop several nearby mountains just overlooking the town of Takeo in Saga Prefecture. Seedlings are planted in the late spring and flourish in the subtropical Saga summer. The lemongrass is then harvested in early fall, overlapping the harvest of locally farmed rice. Fresh lemongrass leaves are cut and added to a mash of white koji rice and polished rice, just three days before distillation. The flavor of lemongrass is achieved entirely through its introduction to the mash. There is nothing added to the finished spirit except for pure water.

Lemongrass is not commonly grown in Japan, but the farmers of Takeo have adopted this Southeast Asian staple because of the heat and heavy summer rains in the mountains of Saga.